Mustard Chicken with Buttered Noodles

Chicken thighs are braised until tender then served over buttered noodles in a creamy mustard sauce in this recipe for Mustard Chicken. This is the kind of comfort food I can’t get enough of!

PIN IT FOR LATER!

Boneless chicken thighs have become a staple for us! This Mustard Chicken is packed with flavor, but if you have more chicken thighs to use up, also check out this Butter Chicken recipe, these Garlic Paprika Instant Pot Chicken Thighs, or this Ranch Chicken and Potatoes with Cheese.

I love a good comfort dinner. And while I will never turn down meatloaf or Beef Stew, sometimes I want to change things up. This Mustard Chicken is the way to do that.

Chicken thighs are braised until they are tender, and then they are served in the most delicious mustard sauce ever. If you are a mustard lover like I am, you’ll want to eat this sauce on everything. And then to make it even better, it’s all served on top of buttery noodles. Now this is my idea of comfort food!

This is great for a Sunday dinner, but the hands on time is fairly minimal, so you may even be able to pull it off on a weeknight. I know I want to make it any time I can!

Ingredients

Chicken Thighs: I use boneless, skinless chicken thighs. The original recipe published here used bone-in, and while you do get more flavor from the bone in chicken, I prefer the boneless because there is less fat and grease. If using bone in, add about 15 minutes to the cook time. You should be fine to use breasts as well, just make sure you don’t overcook them. They will probably only braise for about 20-25 minutes.

Olive Oil: I use extra-virgin olive oil. You could also use another oil – it’s just for browning the chicken and cooking the vegetables.

Onion: I like to use a yellow or white onion.

Mushrooms: My favorite kind of mushroom to use is baby bella mushrooms. White mushrooms will work, as well.

Garlic: The garlic adds tons of flavor, so don’t skip it!

Tomato: I like to use roma tomatoes, so I’ll use one large one or two smaller ones.

Flour: This will thicken your sauce slightly.

Chicken Stock or Broth: Chicken stock will be richer and have more flavor than broth, but both will work.

Dijon Mustard: I just use regular, Dijon mustard. Coarse or grainy mustard will work, as well. I wouldn’t use traditional yellow mustard, but a spicy brown would work.

Sour Cream: This is just to make the sauce a bit creamy. You don’t need a lot!

Cornstarch: I like for my sauce to be a little thicker, so I add a cornstarch slurry at the end. This is totally optional, though!

Bullion Cubes: If you want lots of flavor in your noodles, this is how you do it! Flavoring the cooking water with bullion cubes is an inexpensive way to add tons of flavor.

Noodles: Wide egg noodles are the best for this recipe, but any pasta really should work.

Butter: You can’t have buttered noodles without butter! I use unsalted (and salt to taste after) but salted will work just fine.

Parsley: This is mainly to bring some color and brightness, but if you don’t have parsley, it won’t break the recipe.

How to Make Mustard Chicken

1 – Season the chicken with salt and pepper and then brown it on both sides. I like to work in batches so that you don’t crowd the pan (it’s hard to brown the chicken if it’s too crowded). I like to use a Dutch Oven. I recently got this Dutch Oven that is oval, which works really well for a recipe like this one. Once browned, remove it from the pan.

2 – Cook the onion until it is starting to soften.

3 – Add the mushrooms and cook until softened, then add the garlic and cook for another minute.

4 – Stir in the tomato and the flour and cook for another minute or two.

5 – Deglaze the pan with a little bit of the chicken broth, then add the chicken back into the pan. You’ll want to keep this in as much of a single layer as possible. Add the rest of the broth, then transfer it to the oven to bake the chicken through.

6 – Once the chicken is cooked, remove it from the pan and add the sour cream and mustard to the liquid.

7 – If using the cornstarch, make a slurry and stir that in. Let it cook for a minute or two to thicken up.

8 – Add the chicken back into the pan and turn it to coat it in the sauce.

How to Make Buttered Noodles

1 – Add the bullion to a large pot of water and salt generously. Bring to a boil, then add your noodles and cook according to the package directions.

2 – Drain the noodles, then add them back to the pot.

3 – Stir the butter and sour cream into the noodles until the butter is melted.

4 – Stir in the parsley, then season to taste with salt and pepper.

Tips and Tricks

• This recipe would be fairly easy to cut in half, but unless you have 2 Dutch ovens, I wouldn’t suggest doubling it.
• If you choose to freeze it, cook the recipe through, let it cool, and then freeze in a freezer safe container. Don’t freeze the noodles – wait and cook those when you are ready to serve.
• The main flavor of this recipe comes from the mustard, so if you’re not a mustard fan, this probably isn’t recipe for you. Make sure you use a mustard that you love, as the flavor will really come through.
• Leftovers can be refrigerated for up to 3 days.

More Favorite Chicken Recipes

Chicken a la King
Chicken Paprikash
Poppy Seed Chicken
Grilled Chicken Seasoning
Chicken Lettuce Wraps
Chicken Divan

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Mustard Chicken with Buttered Noodles

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 servings

Course: Main Dish

Cuisine: American

Print Pin SaveSaved!

Chicken thighs are braised until tender then served over buttered noodles in a creamy mustard sauce in this recipe for Mustard Chicken. This is the kind of comfort food I can’t get enough of!

1x2x3x

Ingredients

For the Chicken:

• ▢ 3 lb boneless skinless chicken thighs
• ▢ Salt and pepper
• ▢ 2 tablespoons extra-virgin olive oil divided
• ▢ 1 medium onion diced
• ▢ 8 oz mushrooms sliced
• ▢ 3 cloves garlic minced
• ▢ 1 tomato chopped
• ▢ 1 tablespoon flour
• ▢ 1 1/2 cups chicken broth or stock plus more, if needed
• ▢ 1/4 cup Dijon mustard
• ▢ 3 tablespoons sour cream
• ▢ 1 tablespoon cornstarch optional

For the Noodles:

• ▢ 2 chicken bullion cubes
• ▢ 1 12 oz package egg noodles
• ▢ 4 tablespoons butter softened
• ▢ 1 tablespoon sour cream
• ▢ Chopped fresh parsley

Instructions

For the chicken:

• Preheat the oven to 350ºF. Season the chicken with salt and pepper on both sides.
• Heat 1 tablespoon of the olive oil in a large Dutch oven or pan over medium-high heat. Brown the chicken on both sides, working in 2 batches, if needed, to keep from overcrowding the pan. Remove the chicken from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. Add the onion and cook until it has started to soften, 3-5 minutes. Add the mushrooms and continue to cook until softened, another 3-5 minutes. Add the garlic and cook an additional minute, until fragrant.
• Stir in the tomatoes and the flour and allow it to cook another minute or two to cook out the raw flour. Turn up the heat and add 1/2 cup of the chicken broth and stir to deglaze the pan, scraping up any bits off the bottom of the pan.
• Add the chicken back into the pan, in as much of a single layer as possible. Add the chicken broth to reach about halfway up the sides of the chicken. Put the lid on the pan and place in the oven.
• Braise for 30 minutes, removing the lid after 15 minutes. Remove from the oven when the chicken is cooked through and has reached 165ºF when tested with an instant read thermometer.
• Place the pot back on the stove over medium-low heat and remove the chicken to a plate. Add in the mustard and sour cream and whisk to blend. If desired, combine the cornstarch with 2 tablespoons of water and stir into the pot. Allow it to simmer for a few minutes to slightly thicken up.
• Return the chicken to the pot, turning to cover the chicken in the sauce.

For the noodles:

• When the chicken is halfway done braising, add 4 quarts of water to a large pot and place over high heat. Add the chicken bullion cubes and salt generously. When the water comes to a boil, add the noodles and cook according to the package directions.
• Drain the noodles, then return them to the pot. Add the butter and sour cream and stir until combined and melted. Stir in the parsley. Season to taste with salt and pepper.
• Serve the chicken and sauce over the buttered noodles.

Recipe Notes:

SUBSTITUTIONS: Bone in chicken thighs can be used instead of boneless for more flavor. It will take longer to cook – about 45 minutes instead of the 30 minutes listed above. I have not tested the recipe with chicken breasts, but they should work as well. They will cook faster than the chicken thighs (and will overcook easier) so I’d start checking the internal temperature at about 15 minutes, but it should take about 20-25 minutes to cook through.

FREEZE: I have not tried freezing this, but the chicken should freeze well. Thaw the chicken in the refrigerator overnight, then gently reheat in the oven until heated through. The sauce does have the sour cream which might separate, so you may need to remove the chicken and whisk the sauce before serving. I would not suggest freezing the noodles, but make them fresh when you are ready to serve.

STORE: Store any leftovers in the refrigerator for 3days. You can reheat in the oven (covered) or you can reheat individual portions in the microwave.

Adapted from $10 Dinners

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/8 of recipe, Calories: 536kcal (27%), Carbohydrates: 37g (12%), Protein: 42g (84%), Fat: 24g (37%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 12g, Cholesterol: 256mg (85%), Sodium: 707mg (31%), Fiber: 2g (8%), Sugar: 4g (4%)

Keywords: buttered noodles, mustard chicken